Articles Tagged with ''plant-based meats''

Alternative protein products are often more expensive than traditional counterparts, but advancements in technology and ingredients can help manufacturers in approaching price parity.

The debut of the expanded Beyond Steak line follows the U.S. retail launch of Beyond Meat’s newly renovated Beyond Burger, Beyond Beef and Beyond Sausage (Beyond IV), now made with avocado oil, which is high in monounsaturated fats.

The FDA’s draft guidance includes plant-based alternatives to eggs, seafood, poultry, meat and dairy products (excluding plant-based milk alternatives) that fall under FDA jurisdiction.

Unlike conventional meat sticks that are highly processed and loaded with saturated fat, sodium and artificial additives, The Original Butcher Stick delivers a rich, slightly spicy flavor with a nutrient-conscious formula — making it a choice for all snackers.

These are the FE editorial picks from the past year that best exemplify advances in the alternative protein space, from facilities to flavor.

Consistent with the existing Daring frozen entrée range, both vegetarian bowls contain more than 16 grams of protein per serving.

The fully cooked sausage patty’s taste and texture mirror traditional pork sausage, making it easy to reheat and use in a variety of dishes.

When it comes to production, similarities exist among alternative and animal protein processes, but several differences occur, particularly around operational footprint, equipment, and water and energy usage.

The facility offers live demonstrations of the company's 3D printers, showcasing real-time production of plant-based meat and seafood alternatives and promoting customer engagement.

Following a year of selling limited quantities to its community online and gathering feedback, Juicy Marbles has launched a retail-ready version of its plant-based ribs.